Use the mimetic incorporation at room temperature.
In a mixing bowl with a paddle attachment, mix all ingredients together.
Laminate the dough at 3 mm and cut to a diameter 1cm bigger than themousse.
Cocoa Sponge
Whip all ingredients together for 6 minutes at high speed.
Spread on one tray 60X40 and bake.
Soaking syrup
Bring water and sugar to a boil. let cool down and add the starfruit griotte
Filling
Pipe the Topfil in a half-sphere silicon mould and freeze.
Chocolate mousse
Warm-up the festipak to 80C pour over the chocolate.
Cool down to 35C.
Add the lightly whipped passionata.
Chocolate Shavings
Spread a thin layer of tempered chocolate on a marble slab let it set before scapping.
Glaze
Pre-soak the gelatin and water for at least 15mn.
Warm up the glucose and milk to a boil.
Pour over the chocolate and gelatin mass.
Add the miroir neutre.
Use an immersion blender for a good emulsion.
Let it set at least 12hours before using.
Use the glaze in between 35 to 40C on a mousse at -18 to -20C
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